A quick and simple one pan meal that the whole family will enjoy! A weeknight meal you can have ready in no time.
This recipe was given to me early in my marriage by a friend I worked with. I was just learning how to cook and she was sharing easy recipes I could make after getting home from the office. This is a really quick meal to put together on a busy weeknight and best of all, you make it all in one dish! Garnish it with your favorites like cheddar cheese, sour cream, avocado, pico de gallo and tortilla chips.
What You Need
Chicken Breasts, skinless and boneless
Olive Oil
Chicken Broth
Tomato Sauce
Taco Seasoning
Corn
Red or Green Pepper, or a combination of both
Minute Rice
If you are looking for more easy weeknight meals, check out some of my favorites: Mexican Chicken
How to Make Chicken Spanish Rice
This easy one pan meal starts with cooking your chicken then adding the rest of the ingredients. The short cooking time on each step makes it come together quickly.
Step 1: In a medium pan, saute the chicken in olive oil until opaque, about 2 minutes.
Step 2: Add the chicken broth, tomato sauce and taco seasoning and mix well. Allow the mixture to come to a boil, then cover the pan and simmer for 5 minutes, stirring occasionally.
Step 3: Add the corn and red or green (or both) peppers and bring it to a full boil again. I only had red peppers!
Step 4: Stir in the Minute Rice. Cover and remove from heat. Let stand for at least 5 minutes. Fluff with a fork.
Step 5: Top with cheese, sour cream, avocado, pico de gallo and/or tortilla chips - whatever you have available!
Storing Chicken Spanish Rice
This dish may be stored in an airtight container in your refrigerator for up to 3 days.
This is quick, easy and yummy comfort food for the whole family. It is Forkin' Good!
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